How to Control Microbial Growth Definitions Sterilization Killing

How to Control Microbial Growth

Definitions Sterilization: Killing or removing all forms of microbial life (including endospores) in a material or an object. Heating is the most commonly used method of sterilization. Commercial Sterilization: Heat treatment that kills endospores of Clostridium botulinum

Disinfection: Reducing the number of pathogenic microorganisms to the point where they no longer cause diseases. Usually involves the removal of vegetative or non-endospore forming pathogens. May use physical or chemical methods. u Disinfectant: Applied to non living objects. u Antiseptic/Aseptic: Applied to living tissue. u Degerming: Mechanical removal of most microbes in a limited area. Example: Alcohol swab on skin. u Sanitization: Use of chemical agent on foodhandling equipment to meet public health standards and minimize chances of disease transmission.

Bacteriostatic: An agent that inhibits the growth of bacteria, but does not necessarily kill them. Germicide: An agent that kills certain microorganisms. u Bactericide: An agent that kills bacteria. Most do not kill endospores. u Viricide: An agent that inactivates viruses. u Fungicide: An agent that kills fungi. u Sporicide: An agent that kills bacterial endospores

Microbial Death Bacterial populations subjected to heat or antimicrobial chemicals usually die at a constant rate.

Control of Microbial Growth: Rate of Microbial Death When bacterial populations are heated or treated antimicrobial chemicals, they usually die at a constant rate.

Rate of Microbial Death Several factors influence the effectiveness of antimicrobial treatment. 1. Number of Microbes: The more microbes present, the more time it takes to eliminate population. 2. Type of Microbes: Endospores are very difficult to destroy. Vegetative pathogens vary widely in susceptibility to different methods of microbial control.

Rate of Microbial Death 3. Environmental influences: Presence of organic material (blood, feces, saliva) tends to inhibit antimicrobials, p. H etc. 4. Time of Exposure: Chemical antimicrobials and radiation treatments are more effective at longer times.

Physical Methods of Microbial Control: Heat: Kills microorganisms by denaturing their enzymes and other proteins. Heat resistance varies widely among microbes. u Thermal Death Point (TDP): Lowest temperature at which all of the microbes in a liquid suspension will be killed in ten minutes. u Thermal Death Time (TDT): Minimal length of time in which all bacteria will be killed at a given temperature. u Decimal Reduction Time (DRT): Time in minutes at which 90% of bacteria at a given temperature will be killed. Used in canning industry.

1. Moist Heat: Kills microorganisms by coagulating their proteins. In general, moist heat is much more effective than dry heat. u Boiling: Heat to 100 o. C or more at sea level. Kills vegetative forms of bacterial pathogens, almost all viruses, and fungi and their spores within 10 minutes or less. u Endospores and some viruses are not destroyed this quickly. However brief boiling will kill most pathogens. u Hepatitis virus: Can survive up to 30 minutes of boiling. u Endospores: Can survive up to 20 hours or more of boiling.

Reliable sterilization with moist heat requires temperatures above that of boiling water. u. Autoclave: Chamber which is filled with hot steam under pressure. u Temperature of steam reaches 121 o. C at twice atmospheric pressure. u. All organisms and endospores are killed within 15 minutes.

u. Pasteurization: Used to reduce microbes responsible for spoilage of beer, milk, wine, juices, etc. u Classic Method of Pasteurization: Milk was exposed to 65 o. C for 30 minutes. u High Temperature Short Time Pasteurization (HTST): Used today. Milk is exposed to 72 o. C for 15 seconds. u Ultra High Temperature Pasteurization (UHT): Milk is treated at 140 o. C for 3 seconds and then cooled very quickly in a vacuum chamber.

2. Dry Heat: Kills by oxidation effects. u. Direct Flaming: Used to sterilize inoculating loops and needles. Heat metal until it has a red glow. u Incineration: Effective way to sterilize disposable items (paper cups, dressings) and biological waste. u Hot Air Sterilization: Place objects in an oven. Require 2 hours at 170 o. C for sterilization.

3. Filtration: Removal of microbes by passage of a liquid or gas through a screen like material with small pores. Used to sterilize heat sensitive materials like vaccines, enzymes, antibiotics, and some culture media. u High Efficiency Particulate Air Filters (HEPA): Used in operating rooms and burn units to remove bacteria from air. u Membrane Filters: Uniform pore size. Used in industry and research. Different sizes: u 0. 22 and 0. 45 um Pores: Used to filter most bacteria. u 0. 01 um Pores: Retain all viruses and some large proteins.

4. Low Temperature: Effect depends on microbe and treatment applied. u Refrigeration: Temperatures from 0 to 7 o. C. Bacteriostatic effect. Reduces metabolic rate of most microbes so they cannot reproduce or produce toxins. u. Freezing: Temperatures below 0 o. C. u Flash Freezing: Does not kill most microbes. u Slow Freezing: More harmful because ice crystals disrupt cell structure. u Over a third of vegetative bacteria may survive 1 year. u Most parasites are killed by a few days of freezing.

Dessication: In the absence of water, microbes cannot grow or reproduce, but some may remain viable for years. After water becomes available, they start growing again. Susceptibility to dessication varies widely: u Neisseria gonnorrhea: Only survives about one hour. u Mycobacterium tuberculosis: May survive several months. u Viruses are fairly resistant to dessication. u Clostridium spp. and Bacillus spp. : May survive decades.

5. Osmotic Pressure: The use of high concentrations of salts and sugars in foods is used to increase the osmotic pressure and create a hypertonic environment. As water leaves the cell, plasma membrane shrinks away from cell wall. Cell may not die, but usually stops growing. u Yeasts and molds: More resistant to high osmotic pressures. u Staphylococci spp. that live on skin are fairly resistant to high osmotic pressure.

Radiation: Three types of radiation kill microbes: 1. Ionizing Radiation: Gamma rays, X rays, electron beams, or higher energy rays. Have short wavelengths (less than 1 nanometer). Dislodge electrons from atoms and form ions. Cause mutations in DNA and produce peroxides. Used to sterilize pharmaceuticals and disposable medical supplies. Food industry is interested in using ionizing radiation. Disadvantages: Penetrates human tissues. May cause genetic mutations in humans.

Forms of Radiation

2. Ultraviolet light (Nonionizing Radiation): Wavelength is longer than 1 nanometer. Damages DNA by producing thymine dimers, which cause mutations. Used to disinfect operating rooms, nurseries, cafeterias. Disadvantages: Damages skin, eyes. Doesn’t penetrate paper, glass, and cloth.

3. Microwave Radiation: Wavelength ranges from 1 millimeter to 1 meter. Heat is absorbed by water molecules. May kill vegetative cells in moist foods. Bacterial endospores, which do not contain water, are not damaged by microwave radiation. Solid foods are unevenly penetrated by microwaves. Trichinosis outbreaks have been associated with pork cooked in microwaves.

Chemical Methods of Microbial Control

Types of Disinfectants 1. Phenols and Phenolics: u Phenol (carbolic acid). u Used in some throat sprays u Acts as local anesthetic. u Phenolics are chemical derivatives of phenol u Cresols: Derived from coal tar. u Biphenols : Effective against gram-positive staphylococci and streptococci. Used in nurseries.

2. Halogens: Effective alone or in compounds. A. Iodine: u Tincture of iodine (alcohol solution) was one of first antiseptics used. u Iodophors: Compounds with iodine that are slow releasing, take several minutes to act. Used as skin antiseptic in surgery.

B. Chlorine: u When mixed in water forms hypochlorous acid: Cl 2 + H 2 O ------> H+ + Cl+ HOCl Hypochlorous acid Used to disinfect drinking water, pools, and sewage. u Chlorine is easily inactivated by organic materials. u Sodium hypochlorite (Na. OCl): Is active ingredient of bleach. u Chloramines: Consist of chlorine and ammonia. Less effective as germicides. u

3. Alcohols: Kill bacteria, fungi, but not endospores or naked viruses. u Act by denaturing proteins and disrupting cell membranes. u Not good for open wounds, because proteins to coagulate. u u u Ethanol: Optimum concentration is 70%. Isopropanol: Better disinfectant than ethanol.

4. Heavy Metals: Very tiny amounts are effective. Silver: u 1% silver nitrate used to protect infants against eye infections. Mercury u Mercurochrome are used to disinfect skin wounds. Copper u Copper sulfate is used to kill algae in pools and fish tanks. u

Selenium u Kills fungi and their spores. Used for fungal infections. u Also used in dandruff shampoos. Zinc u Zinc chloride is used in mouthwashes. u Zinc oxide is used as antifungal agent in paints.

5. Quaternary Ammonium Compounds (Quats): Widely used surface active agents. u Effective against gram positive bacteria, less effective against gram-negative bacteria. u Also destroy fungi, amoebas, and viruses. u Zephiran, Cepacol, also found in our lab spray bottles. u Pseudomonas strains that are resistant and can grow in presence of Quats are a big concern in hospitals. u Advantages: Strong antimicrobial action, colorless, odorless, tasteless, stable, and nontoxic. u Diasadvantages: Form foam. Organic matter interferes with effectiveness. Neutralized by soaps and anionic detergents.

6. Aldehydes: Include some of the most effective antimicrobials. A. Formaldehyde gas: u Excellent disinfectant. u Commonly used as formalin, a 37% aqueous solution. u Formalin was used extensively to preserve biological specimens and inactivate viruses and bacteria in vaccines. u Irritates mucous membranes, strong odor. u Also used in mortuaries. u

B. Glutaraldehyde: u Less irritating and more effective than formaldehyde. u sterilizing agent. u A 2% solution of glutaraldehyde is: Bactericidal, tuberculocidal, and viricidal in 10 minutes. u Sporicidal in 3 to 10 hours. u Commonly used to disinfect hospital instruments. u Also used in mortuaries. u

7. Gaseous Sterilizers: A. Ethylene Oxide: u Kills all microbes and endospores, but requires exposure of 4 to 18 hours. u Toxic and explosive in pure form. u Most hospitals have ethylene oxide chambers to sterilize mattresses and large equipment.

8. Peroxygens (Oxidizing Agents): A. Ozone: u Used along with chlorine to disinfect water. u Helps neutralize unpleasant tastes and odours. u Highly reactive form of oxygen. .

8. Peroxygens (Oxidizing Agents): B. Hydrogen Peroxide: u Used as an antiseptic. u Not good for open wounds because quickly broken down by catalase present in human cells. u Effective in disinfection of inanimate objects. u Sporicidal at higher temperatures. u Used by food industry and to disinfect contact lenses. C. Benzoyl Peroxide: u Used in acne medications.

D. Peracetic Acid: u One of the most effective liquid sporicides available. u u Sterilant : u Kills bacteria and fungi in less than 5 minutes. u Kills endospores and viruses within 30 minutes. Used widely in disinfection of food and medical instruments because it does not leave toxic residues.

Sterilization TREATMENT Incineration TEMPERATURE >500 C Boiling 100 C Intermittent boiling 100 C Autoclave (steam under pressure) EFFECTIVENESS destroy many substances in the process. Thirty minutes of boiling kills vegetative forms of bacteria but may not kill bacterial endospores. There also toxins that are not inactivated at 100 C. Three 30 -minute intervals of boiling, followed by periods of cooling kills bacterial endospores. 121 C for 15 Kills all forms of life including bacterial minutes at endospores. The substance being 15 p. s. i. sterilized must be maintained at the effective temperature for the entire time.

Sterilization/pasteurization Dry heat (hot air oven) 160 C for 2 Used for materials that must remain dry. hours Good for glassware, metal, but not most plastic or rubber items. Dry heat (hot air oven) 170 C for 1 Same as above. Note that increasing hour the temperature by 10 C shortens the sterilizing time by 50 %. Pasteurizati 63 -66 C for Kills most vegetative bacterial cells, on (batch 30 minutes including pathogens method) Pasteurizati on (flash method) 72 C for 15 Effect on bacterial cells is similar to seconds batch method. For milk, this method has fewer undesirable effects on quality or taste.